White carrots have a mild, sweet flavour. Cultivars include Snow White,
Lunar White, and White Satin (photo
right). Many people believe that the white carrots found in the speciality
stores are "just parsnips", this is not true. Parsnip is in the carrot
family but a separate species. Parsnips tend to have a more golden brown or
ivory colour and a more nutty taste, and they tend to be larger. Parsnip is
pastinaca sativus.

The carrot has traditionally been known as an orange vegetable. Generations
of people in the West have grown up believing that carrots
have always been orange.
But long before the Orange carrot became established in the 15th century, the
white carrot (Daucus carota ssp. sativus) grew in Europe, often fed to cattle
but also consumed by humans.

Cultivated carrots originated in the Afghanistan region and were yellow and
purple. From this center of domestication carrots were grown as a root crop to
the East and West with the incorporation of several characteristics contrasting
those two geographic regions. The Eastern carrot spread to central and north
Asia and then to Japan. Red coloured carrot is typical for India and also was
introduced to Japan. In contrast, Western carrot type is characterized initially
by yellow and later by orange root colour.

This carrot type spread to West and
now dominates in Europe and America. Carrot is rich in pro-healthy antioxidants
both of lipophylic (carotenoids) and hydrophilic (phenolic compounds)
characters. Although carotenoid content varies considerably among carrot
genotypes, usually orange carrots contain high amounts of α- and β- carotene;
yellow carrots contain lutein, the red color of carrots is due to lycopene,
while polyphenol substances, mostly anthocyanins are typical for purple roots.

The colour of yellow, orange and red carrots is the result of certain carotenoid
pigments present in the root. These carotenoids can be divided into hydrocarbon
pigments or carotenes and oxygenated pigments or xanthophylls.

White carrot -
White carrots are
pigment-free and they contain phytochemicals that work with nutrients and
dietary fibre to protect against diseases like colon cancer. The phytochemicals
in white carrots can also help reduce the risk of stroke. White carrots are good
for carotene allergy sufferers. These varieties are very low in total carotenoid content
and lack any pigmentation hence the presence of the white colour. They tend to
have a smoother flavour than orange carrots.

They do contain naturally occurring, health-promoting substances, called phytochemicals, natural bioactive
compounds found in plant foods that work with nutrients and dietary fibre to
protect against disease. One might say these are the least healthy of
carrots but nevertheless have a rich taste. These chemicals may be important in reducing the risk of
atherosclerosis, which is the build up of fatty deposits in artery walls.
White carrots are preferably used in baby foods to prevent them from forming
orange skin. White carrots are not a significant source of bioavailable carotenoids.

Historical references to carrot and parsnip are often intertwined; early medieval
carrots and parsnips were both thin and woody and mostly of a vaguely whitish
colour. This being the case, almost everyone up to the early modern period can
perhaps be forgiven for failing to distinguish between the two, however
frustrating this may be for the food and agricultural historian.

The modern White Satin variety of Carrot

Wild carrot has a small, tough pale fleshed bitter white root; modern domestic
carrot has a swollen, juice sweet root, usually orange. Carrots
originated in present day Afghanistan
about 5000 years ago, probably originally
as a purple or yellow root. Nature then took a hand and produced mutants and
natural hybrids, crossing both with cultivated and wild varieties. It is
considered that purple carrots were then taken westwards where it is thought
yellow mutants and wild forms crossed to produce orange. Finally some motivated
Dutch growers took these mutant orange carrots under their horticultural wings
and developed them to be sweeter and more practical. White carrots, which were
the most prevalent in Europe until the 16th century were superseded by the
better tasting orange variety.
Before that they were predominantly grown as animal fodder and only occasionally
as human food.

In Roman times carrots were purple
or white. By the 10th century purple carrots were grown in Afghanistan, Pakistan
and northern Iran. Purple, white and yellow carrots were imported to southern
Europe in the 14th century. Black, red and white carrots were also grown.

Health Benefits

Though the white carrot is considered as having the least health benefits due
to lack of pigment, the other compounds like phytochemicals in these carrots can
help
reduce the risk of cancer and stroke. Also the dietary fibre in these carrots
help fight against colon cancer.

The white carrot is a solution for people who have a
carotene-allergy. They are as tasty as orange carrots, but white carrots look
less attractive. White carrots are also good for digestion.

In the written work "A general collection of voyages and travels" 1769 by
Thomas Pennant, the account of the visit to the Western Isles of Scotland noted:

They are a good alternative to the "traditional" orange
colour. Carrots were originally white (and purple) and from
Afghanistan before they cross bred to get the orange colour. They have phytochemicals which occur naturally in the plant
to help with nutrients in our body and help prevent disease.

White carrots are said to be sweeter and juicer than orange
carrots. White carrots are not "novelty" carrots genetically
modified to produce this effect. They are good sources of dietary fibre and good for
carotene allergy sufferers.

White carrots are other delicious and interesting variety of the carrot
species. The taste of white carrots is similar to that of orange carrots,
however I found them to be slightly sweeter than the orange variety. I purchased
mine at an Indian speciality shop in the city, as they weren't available at my
regular grocery store. To begin this recipe you will first need to wash and
rinse your white carrots under cold running tap water. Next take out your juice
machine and plug it in. Next place a tall glass under your juice spout, and then
turn on the machine. You are now ready to begin feeding your fresh produce
through the machine. Once your glass is full of white carrot juice, turn off
your machine, and then give your juice a couple of quick stirs using a swizzle
stick. Garnish your juice with a freshly cut lime wedge.

Method 1.Begin by sweating off the vegetables in a little olive oil for 5
minutes before pouring in 750ml of chicken stock and adding the thyme. 2.Simmer
for 20 minutes until all of the vegetables are soft, then whizz in a blender
until smooth. 3.Add the honey and double cream and stir well. 4.If too thick
thin with water to the desired consistency then season to taste. Variations Some
variations on the net use Gruyere Cheese as an addition which sounds delicious.